These dairy-free choc chunk brookies are too good to be true

There's nothing more indulgent than a gooey chocolate treat at 3pm on a tough day in the office – but if you’re like us, it's always a stressful choice at the café counter: do we choose the brownie or the cookie?

Now you don’t have to ever choose again, with this delectable chocolate brownie-cookie fusion that’ll satisfy your craving.

2-ingredient banana soft serve0:46

Want to know how to make vegan banana ice-cream? All you need is 2 ingredients, 1 step and a food processor.

September 5th 2018

5 months ago

Chocolate Chunk Brookies

INGREDIENTS

1⁄2 cup almond butter.

1∕3 cup aquafaba (the liquid from a tin of chickpeas, white beans or black beans).

1 teaspoon vanilla extract.

1⁄2 teaspoon bicarbonate of soda.

3⁄4 cup coconut sugar.

1∕3 cup cacao powder.

70 g coarsely chopped dark chocolate.

3 tablespoons chopped almonds or hazelnuts.

METHOD

1. Combine the almond butter, aquafaba and vanilla in a large bowl.

2. Place the bicarbonate of soda, sugar and cacao in a medium bowl and mix well.

3. Add the dry ingredients to the wet and stir to combine – the mixture will seem quite sticky. Add the chopped chocolate and nuts and gently fold through.

4. Refrigerate the brookie dough for 30 minutes.

5. Preheat the oven to 175 ̊C. Line a large baking tray with baking paper.

6. Drop tablespoons of dough onto the prepared tray and press gently to flatten them slightly. Leave a little space between them to allow for spreading.

7. Bake for 9–12 minutes. After 9 minutes the cookies will be chewy and more along the lines of brookies. If you give them the full 12 minutes they will have a crisper texture and be more like biscuits. It’s completely up to you!